Potato Barley Burrito

404 kcal
#Low Fat #Low Calorie #Vegan
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Ingredients
Main ingredients
  • Potato Cream Soup 180 g
  • Barley Rice 1.5 serving
  • Almond Day Unsweetened 50 ml
Seasonings/Sauce
  • Anchor Unsalted Butter 10 g
  • Parmesan Cheese 15 g
  • Ground Black Pepper 0.5 g
Nutrition summary
Carbohydrates 31.52 g 31%
Protein 10.13 g 10%
Fat 26.7 g 59%
Serving size 355.5g
Cooking steps
  1. 1

    Wash the potatoes thoroughly with the skin on and cut into cubes.

  2. 2

    Dice the onion and bell pepper as well.

  3. 3

    Blanch the potatoes in boiling water for 5 minutes.

  4. 4

    Heat olive oil in a pan and sauté the potatoes, onion, and bell pepper.

  5. 5

    Season with salt and pepper.

  6. 6

    Place the sautéed vegetables on a tortilla and roll it up.

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